I can’t even explain to you the bliss I felt when I took my first bite out of this banana coffee cake. Not only is it covered in a crumbly streusel topping, but it’s also drizzled in homemade salted caramel sauce. If you love coffee cake, you definitely need to try out this banana coffee cake recipe!
So, to break this down, you’ve got a super moist and dense cinnamon banana coffee cake with a sweet and crunchy brown sugar crumble AND a salted caramel drizzle. I mean…need I say more?? Not to mention that it’s insanely easy to make.
I made this when I had a friend visiting from out of town and we probably had two to three pieces a day for the entire weekend. We could not be stopped. It was out of hand. We have no regrets.
What makes this the best banana coffee cake?
We’ve already established the fact that this is the most extra coffee cake recipe but I could have stopped at just the banana cake and it still would have been amazing!
That’s because this is a super moist banana cake. By using oil, yogurt, and an extra egg yolk, it makes this banana cake extra soft. Almost like biting into a delicious banana cake cloud!
I used Greek yogurt in this recipe because I always have it on hand and I use it in so many things besides my recipes. But, if you live in a place that doesn’t have Greek yogurt, you can definitely swap it with sour cream.
Banana coffee cake toppings
To turn this banana cake into a banana coffee cake, I of course had to add that signature streusel topping.
It comes together in about 2 minutes and adds a delicious crunch to this coffee cake. Combined with the caramel sauce, you get a medley of textures that makes this the best ever banana coffee cake recipe!
The caramel sauce is so easy to make and I use this specific recipe ALL the time. It only has 4 ingredients and is tough to mess up. Just make sure to use room temperature heavy cream and butter so that the caramel doesn’t seize up.
You can choose to top your cake when the caramel is still warm or when it has had time to cool and thicken. Drizzling it on top when it’s warm will allow it to seep into the cake a bit more. At room temperature, it will sit on top like the pictures seen here.
Different ways to bake this recipe
I chose the traditional route by baking this banana coffee cake in a baking pan. You just slice it up and serve! But there are other ways you can make this recipe.
This banana cake recipe could also work as just a banana sheet cake or layer cake. All you have to do is drop the streusel and caramel topping and reduce your baking time depending on the size of your cake pan.
You could also bake these as muffins! Follow all of the same instructions but bake for about 20 minutes at 375F or until a toothpick comes out clean. Top with the caramel sauce and you have delicious banana muffins!
For more BEST EVER banana recipes, check out my:
Make sure to tag me @butternutbakery on Instagram if you make this banana coffee cake recipe. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. And if you have any questions, ask me on Instagram! That’s the best way to reach me. Happy baking!
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This super moist banana coffee cake is topped with a layer of crunchy streusel and drizzled in a homemade salted caramel sauce.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup canola oil
- 1/2 cup 2% greek yogurt
- 1 whole egg + 1 egg yolk
- 1 cup mashed ripe bananas, about 2 medium bananas
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup light brown sugar
- 3 tbsp unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, room temp and cut into cubes
- 1/4 cup heavy cream, room temp
- 1/4 teaspoon salt
- Preheat your oven the 350F and grease and line an 8×8 baking pan.
- Start by making the crumble. In a small bowl, throw in all the ingredients. Use your hands to crumble everything together. Set aside.
- In another bowl, whisk together the dry ingredients for the banana cake (flour, baking soda, salt, and cinnamon). Set aside.
- In a large bowl, whisk together the sugars and oil. You can use a hand mixer, stand mixer, or just a whisk. Once fully combined, whisk in the greek yogurt and eggs, then the mashed bananas and vanilla.
- Fold in the dry ingredients in two batches.
- Evenly spread the batter into your prepared pan and top with the crumble. Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool at room temperature before taking out of the pan.
- While they cool, make the caramel sauce. In a small sauce pan, melt the sugar over medium-high heat and stir constantly with a whisk until fully melted. This should take 8-10 minutes.
- Once melted, stop whisking and let it brown. Keep a close eye on it as this happens quickly. Remove from heat and whisk in the butter. Slowly pour in the heavy cream and whisk. Finally, mix in the salt. Pour into a glass container and let it sit out to cool down.
- Drizzle the caramel all over the top of the banana coffee cake and slice. They’re best when served warm. Enjoy!
Keywords: cake, banana cake, coffee cake, crumb cake, easy caramel sauce